do not make this soup for your situationship but here is my recipe 🫶 Start with 3 extra-large yellow onions, thinly sliced. Add them to a Dutch oven with 2 tbsp butter and 1 tbsp maple syrup. Cook low and slow for about 1 hour, stirring occasionally, until deeply golden and caramelized. Add 2 cloves minced garlic and sauté for another 1–2 minutes. Deglaze with ⅓ cup dry white wine and let it cook down for a couple of minutes. Then add: • Salt + freshly cracked pepper, to taste • 1 bay leaf • 1 tbsp Worcestershire sauce • Leaves from about 4 sprigs fresh thyme • 1 tbsp Dijon mustard • 1 Gruyère cheese rind (optional, but SO good) • 6 cups beef stock — I made mine using Better Than Bouillon Beef Base, about 2 tbsp paste mixed with 6 cups hot water (adjust according to the package/to your taste) Let everything simmer for about 30–45 minutes so all those flavors can come together. Remove the bay leaf and cheese rind before serving. For the croutons, I chopped up some day-old rosemary focaccia, but any crusty bread works. Toss with a drizzle of olive oil and toast in a pan until golden and crispy. When you’re ready to serve, ladle the soup into oven-safe bowls, top generously with the toasted bread, then add a big pile of freshly grated Gruyère. Broil until the cheese is melted, bubbling and golden or use a torch like me! Finish with a little fresh thyme. #foodhumor #cookwithme #frenchonionsoup #fallvibes - @appetiteofali